Finish Off Your Delicious Meal With One of These Fabulous Desserts!
The perfect ending to a delicious meal is without a doubt a fabulous dessert. The recipes in this article will help you pull off a dessert to be remembered by family, friends, coworkers, etc. Parfait Pumpkin Blocks are tasty and make a pretty presentation. You know we eat with our eyes as well as our taste buds! It can be made a day or two ahead of time and kept frozen until 20 minutes before serving! Or combine your love of cheesecake and of pie into one dessert with this Chocolate Raspberry Cheesecake Pie.
PARFAIT PUMPKIN BLOCKS
CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup melted butter
Mix the above ingredients together until well blended. Press into the bottom of a 9-inch square baking pan.
FILLING:
1 can (16-oz) pumpkin
1/2 cup firmly packed brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
dash of ground cloves
1 qt softened vanilla ice cream
1 cup heavy cream, whipped
2 tbsp powdered sugar
1/4 tsp ground cinnamon
1/2 cup toasted chopped pecans
In a mixing bowl combine the pumpkin, brown sugar, salt, cinnamon, nutmeg, and cloves. Fold in the softened ice cream. Pour the filling over the crust in the pan. Cover and freeze for at least 2 hours. Remove from freezer and cut into squares or 'blocks'.
TOPPING:
Before serving, sweeten the whipped cream with the powdered sugar and cinnamon. Place a dollop atop each block. Sprinkle the toasted pecans over the whipped cream.
NOTE: This is a great make ahead dessert. It can be kept in the freezer until 20 minutes before serving time. Allow to thaw during that time before cutting to serve.
CHOCOLATE RASPBERRY CHEESECAKE PIE
1 chocolate ready pie crust
2 (3-oz each) cream cheese bricks, softened
1 can (14-oz) sweetened condensed milk
1 large egg
3 tbsp lemon juice
1 tsp vanilla
1 cup fresh raspberries
2 squares (1-oz each) semi-sweet baking chocolate
1/4 cup whipping cream
Preheat oven to 350 degrees.
With an electric mixer, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth. Add the egg, lemon juice, and vanilla; mix well.
Arrange the raspberries over the bottom of the pie crust. Slowly pour the cream cheese mixture over the raspberries.
Bake the pie for 30 to 35 minutes, at 350 degrees, until the center is almost set. Allow to cool.
In a small saucepan over low heat, melt the baking chocolate in the whipping cream. Cook, stirring, until thickened and smooth. Remove from the heat. Spread this chocolate glaze over the cheesecake pie. Chill until serving time.
Just before serving, garnish each slice with two to three fresh raspberries, if desired.
Refrigerate any leftovers.
Enjoy!
PARFAIT PUMPKIN BLOCKS
CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup melted butter
Mix the above ingredients together until well blended. Press into the bottom of a 9-inch square baking pan.
FILLING:
1 can (16-oz) pumpkin
1/2 cup firmly packed brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
dash of ground cloves
1 qt softened vanilla ice cream
1 cup heavy cream, whipped
2 tbsp powdered sugar
1/4 tsp ground cinnamon
1/2 cup toasted chopped pecans
In a mixing bowl combine the pumpkin, brown sugar, salt, cinnamon, nutmeg, and cloves. Fold in the softened ice cream. Pour the filling over the crust in the pan. Cover and freeze for at least 2 hours. Remove from freezer and cut into squares or 'blocks'.
TOPPING:
Before serving, sweeten the whipped cream with the powdered sugar and cinnamon. Place a dollop atop each block. Sprinkle the toasted pecans over the whipped cream.
NOTE: This is a great make ahead dessert. It can be kept in the freezer until 20 minutes before serving time. Allow to thaw during that time before cutting to serve.
CHOCOLATE RASPBERRY CHEESECAKE PIE
1 chocolate ready pie crust
2 (3-oz each) cream cheese bricks, softened
1 can (14-oz) sweetened condensed milk
1 large egg
3 tbsp lemon juice
1 tsp vanilla
1 cup fresh raspberries
2 squares (1-oz each) semi-sweet baking chocolate
1/4 cup whipping cream
Preheat oven to 350 degrees.
With an electric mixer, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth. Add the egg, lemon juice, and vanilla; mix well.
Arrange the raspberries over the bottom of the pie crust. Slowly pour the cream cheese mixture over the raspberries.
Bake the pie for 30 to 35 minutes, at 350 degrees, until the center is almost set. Allow to cool.
In a small saucepan over low heat, melt the baking chocolate in the whipping cream. Cook, stirring, until thickened and smooth. Remove from the heat. Spread this chocolate glaze over the cheesecake pie. Chill until serving time.
Just before serving, garnish each slice with two to three fresh raspberries, if desired.
Refrigerate any leftovers.
Enjoy!
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